Directions

1. Clean the corn, season with Tasman Sea Salt and Pepper, and grill the corn over an open flame.

2. While the corn is cooling, small dice the cherry tomato, jalapeño, cilantro, and red onion. Then, remove the corn from the cob.

3. Add the tomato, jalapeño, cilantro, and red onion to a bowl. Then, mix in the mayonnaise and toss with lime zest, lime juice, Tasman Sea Salt, and pepper. Serve with your favorite Grass-Fed Steak and enjoy!